Shorshe Bata diye Parshe Macher Jhal | Mullet Fish in Mustard Gravy
Shorshe Bata diye Parshe Macher Jhal is a famous Bengali mustard-based Mullet fish aka Parshe fish curry.
- Author: Debjani Chatterjee Alam
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 People 1x
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
- 8 Parshe Mach/ Mullet
- 2 Tomato
- 5 Green Chilies
- 1 Tbsp. Black Mustard Seed
- 1 Tbsp. While Mustard Seed
- 1/2 Tsp. Nigella Seed/ Kalonji
- 1 Tsp. Turmeric Powder
- 1/2 Tsp. Red Chili Powder
- 4 Tbsp. Mustard Oil
- Clean Parshe Mach by removing the inedible portions from the head side.
- You can ask your fish vendor to clean the fish. You may refer to the picture for the cleaned fish.
- Now wash the fish under running water.
- Sprinkle half of the Turmeric powder and salt over the fish and coat the fishes properly with the spices.
- Leave marinated fish for 15 minutes before frying.
- In the meantime soak both types of mustard in warm water for 15 minutes.
- Now take mustard seeds along with two green chilies and 1/2 tsp. salt and make a smooth paste either using a processor or mortar pestle ( Shil Nora/ Shil batta).
- Mix the paste with half a cup of water and strain it through a strainer to discard the husk.
- Mix the husk with some more water and again strain to get more extract.
- Heat oil in a Pan and deep fry the fish from both sides.
- Keep the flame on the lower side while frying the fish.
- Temper the remaining oil with Nigella seed.
- Add chopped tomato followed by slit green chili and cook until tomato soften and the mixture releases oil from the side.
- Now add Turmeric Powder, red chili powder, and also Salt, and a little garlic paste and mix thoroughly.
- At this point add the Mustard paste mixed water and mix lightly.
- Once the mixture started boiling; add fried fish and coat with the gravy.
- If required add some more water and keep boiling the curry unlit until it reaches desired consistency.
- I prefer my Shorshe Bata diye Parshe Macher Jhal with a semi-thick gravy as shown in the picture.
- Serve it hot with plain steamed rice.
- Mustard Oil can be substituted with vegetable oil however, it gives a distinct flavor and aroma to the dish.
- Instead of a mixture of black and white mustard, you can use either type to make the paste.
- Instead of mustard paste, you can use mustard powder. For that, you have to follow the process mentioned in the packet.
- Serving Size: 120g
- Calories: 288
- Sugar: 0.7g
- Sodium: 608mg
- Fat: 20.8g
- Trans Fat: 1.7g
- Carbohydrates: 2.7g
- Fiber: 1.9g
- Protein: 21.8g
- Cholesterol: 0mg
Keywords: Marshe macher jhal, Bengali Parshe mach recipe, Parshe macher jhol recipe, Mullet fish curry recipe, debjanir rannaghar
Recipe Card powered by